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OTT: Buffalo Ranch Chicken Dip

This is a guest post from my husband, Ben. Periodically, he has agreed to share some of his favorite recipes with you in a guest post column entitled One Tablespoon Testosterone, or OTT for short. Enjoy!

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Close-up view of the roiling seas of buffalo and ranch. The chicken didn't stand a chance as wave after wave of flavor crashed upon it, permanently embedding itself in the already tasty fowl.

It’s time to celebrate. To celebrate a rich tradition that is as old as time; perhaps older. That’s right, it’s football season again. And to kick off the first big game of the season, you need a recipe that can lead you to victory. Put away the vegetable tray, it’s time for a real snack: buffalo ranch chicken dip.

Now I’d like to preface this by stating something that many of you may find borderline offensive. In my opinion, ranch dressing rates very high on my most overrated food list (Equally offensive: peanut butter is on there too. Now this isn’t to say that I dislike peanut butter, I’m just not buying the hype. I don’t need a spoonful right out of the jar. I don’t need it every single day of my life. I don’t want all my sweets to taste strongly of it. And ranch, I don’t need to dip every savory appetizer or finger food in you. So many people make these two items out to be the epitome all of that is delicious, and that just rubs me the wrong way. They taste just fine, but they are significantly overrated. Also worth noting, the worst offense regarding these two items is the following: I actually knew someone who ate peanut butter and ranch sandwiches. Seriously. It’s exactly how it sounds. PB & J – the J + ranch. I shall say no more.). But this dish opened my taste buds to what ranch used properly can do. And it is glorious. Without further ado, the recipe.

Buffalo Ranch Chicken Dip [from Sarah’s friend Kelly]

Ingredients:

1 lb boneless skinless chicken breast

16 oz cream cheese (or Neufchatel!!!)

1 c ranch dressing

3/4 c hot sauce (I like Frank’s)

1 1/2 c shredded cheddar cheese

Directions: Poach your chicken breast. You can cut it up into smaller pieces prior to poaching so it’ll cook faster, or you can just cut it up after it’s cooked (my method). Heat the cooked chicken and hot sauce on the stove until heated through. Stir in the cream cheese and ranch dressing. Mix in half the shredded cheese. Transfer to a slow cooker (the cream cheese does not need to be fully melted at this point). Sprinkle remaining cheese on top, cover, and cook on low until bubbly. Serve with tortilla chips and Ohio State football games. Yields not nearly enough servings (for this hungry football fan, anyway).

The chips, eager to bathe in the incarnate awesomeness, surround the bowl in dipping formation.